Sterilization as the first step in palm fruit pressing is critical to the quality of the final production-- palm oil. The purpose of sterilization 

process is, inactivate the activity of lipase and prevent the rise of free fatty acids; make the palm fruit easier to fall off from the fruit bunch; 

and soften the peel and make the oil easier to separate out. Continuous sterilization process improved efficiency and reduces labor and 

energy consumption.

Threshing: The sterilized palm fruit bunches will be transported into the drum thresher, and the palm fruit will be separated from the stem 

as the drum rotates. The stalk does not contain any oil, so the losses in the threshing process mainly come from the palm fruit still attached to the stalk after threshing.

The threshed palm fruit will be transported to the cooking pot, where it is reheated with direct or indirect steam. A central shaft with stirring 

fins is installed in the cooking pot, the palm fruit is stirred, and the pulp is fluffy and peeled from the core at high temperature. The mixture is 

then fed into the pressing equipment.

The pressing process required to extract the palm oil from the pulp to the maximum extent without breaking the kernels, because the palm 

kernel oil after the broken kernels will contaminate the crude palm oil and affect the quality. The use of secondary or multiple pressing process can effectively reduce the breakage rate of nuts.

The mixture in the clarification tank is crude palm oil, water and a small amount of solid particles. The traditional method of clarification is to 

use gravity separation. The mixture will be heated to 85~90°C and then allowed to settle for 1~3 hours. The oil on the surface will be sent to a centrifuge to further remove impurities in the oil, and then sent to vacuum drying. The slag at the bottom of the clarification tank will enter 

the centrifuge to recover the crude palm oil inside, and finally it will be vacuum dried and cooled to about 45 ℃ for storage.

Crude palm oil into edible oil requires refining process, by removing gums, oxides, color and odor from the crude oil. The refining process 

includes degumming, deacidification, decolorization and deodorization, obtaining high quality refined palm oil.

Palm oil fractionation equipment can separate palm oil into soft fat and hard fat by controlling the cooling and crystallization process of palm oil. The melting point of hard fat is 50°C and the melting point of soft fat is 24°C. There are three common palm oil fractionation temperatures: 18°C, 24°C, and 36°C. Dingsheng Machine adopts the palm oil dry extraction process. The new palm oil extraction complete sets of equipment include new type crystallizing tanks, diaphragm filters, and PLC automatic control systems. This cooling crystallization process improves the 

      yield of liquid oil, with lower steam consumption and higher automation degree.